These muffins have saved many rushed mornings in our flat in Riga. I started making them when Mila was teething because I needed an easy sweet potato muffin recipe that would actually get eaten and still feel like a treat.
Sweet potato purée gives them a low keyed earthiness and terrific moisture. The crumb is tender yet satisfying, and pockets of melted chocolate make each bite a little surprise. I like how they slip some vegetable into breakfast without making a fuss. Trust me.
There is a small step to make the purée, but it is worth it for the texture you get. I learned that by accident when a batch made from boiled potatoes was flat tasting, and then I roasted the tubers and everything changed. It is simple, and it makes the muffins feel home made in the best way.
Preheat the oven to 400 °F / 200 °C and line a 12-cup muffin pan with paper liners.
In a large mixing bowl, whisk together 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon and ¾ cup granulated sugar. Set aside.
In a measuring jug or bowl, whisk together 1 cup sweet potato purée and 2 eggs.
Pour the wet ingredients over the dry ingredients and add in ½ cup melted and cooled butter. Whisk together for a minute or so to combine.
Fold in ¾ cup chocolate chips. Do not overmix.
Spoon the batter into the prepared muffin pan, filling each cup only ¾ full.
Bake for 15 minutes or until golden and risen and a skewer inserted in the center comes out clean.
Remove the pan from the oven and cool the muffins on a wire cooling rack.
Serve and enjoy! These sweet potato chocolate chip muffins will keep for 4 days in an airtight container.
You will need a large mixing bowl, a whisk or sturdy spoon, measuring cups and spoons, a silicone spatula for folding, and a 12 cup muffin pan lined with paper liners. A small saucepan or a microwave safe bowl works to melt the butter. If you like, use an oven thermometer to check your oven temperature.
For the sweet potato purée, roast the sweet potatoes and then mash or blend them until smooth. A potato masher is fine. A cooling rack and a skewer or toothpick for testing doneness are helpful. Most of this is probably already in your kitchen. If not, simple versions do the job. I use an old tin muffin tin that belonged to my mother; its sides are soft from years of her making kugelis and now my muffins.
Roast the sweet potatoes rather than boiling them if you have time. Roasting concentrates the sugars and gives a deeper flavor in baking with sweet potatoes. Let the melted butter cool before you add it to the eggs and purée so the batter does not curdle. Spoon the flour into the measuring cup rather than scooping it to keep the muffins light.
Fold the chocolate chips in gently and stop as soon as they are evenly distributed. Overmixing makes the texture tough. Fill the muffin cups only three quarters full so the tops rise without spilling over.
Want a quicker route sometimes? Canned sweet potato purée works in a pinch. It keeps these true to the original while saving time for those chaotic mornings when quick and easy baking matters most.
Add chopped walnuts or pecans for texture. Use about half a cup and fold them in with the chocolate chips. They give a nice contrast but use sparingly or the nutty note can dominate the sweet potato.
For healthy muffins with sweet potato puree, stir in a quarter cup of ground rolled oats or swap a bit of the flour for whole wheat. The muffins will be a touch denser but more filling, perfect for a take along breakfast.
If you must save on dishes, make this a one bowl muffin recipe by adding the dry ingredients to the bowl first and then the wet. Mix just until combined. Still good. Less washing up. Win.
Serve warm with a smear of butter or cream cheese so the chocolate softens. For brunch, arrange them with sliced apples or berries and a drizzle of maple syrup. On cooler days, they feel like fall muffins with chocolate chips when paired with hot cider or a spiced latte.
For kids they work well as breakfast muffins for kids because the sweet potato hides in the crumb and the chocolate makes them fun. Try mini muffins for little hands and smaller portions.
Yes. Skip the chocolate chips or replace them with dried cranberries or chopped apples. You may want to nudge the sugar down a bit if your dried fruit is sweet. They stay moist and make a sensible morning bite.
Use canned sweet potato purée or mash boiled sweet potatoes. Pumpkin purée is a workable substitute though the flavor will shift a bit. These swaps keep the timing short and the results reliable.
Yes. The sweet potato is discreet and the chocolate helps sell them. Try cutting them in half and toasting for older kids, or make mini versions for toddlers.
Choose firm sweet potatoes and roast them until soft. Scoop out the flesh and mash until smooth. If your oven runs hot, use an oven thermometer and lower the temperature a bit. Practice with a small batch and you will get comfortable quickly. Actually scratch that. You will get comfortable after one good batch.
To make them gluten free, try a gluten free blend and note the texture may be a bit different. For a vegan version, use a flax egg and a butter made from plants. Test small batches until you find the texture you like.
That is most of it. Now your turn to bake and tune them to your life.
Whip a batch of these Sweet Potato Muffins with Chocolate Chips in minutes using just a whisk and a spatula. Made with simple ingredients, they offer a tender texture and just the right amount of sweetness, complemented by a touch of cinnamon. Have you tried this recipe? Let us know how it went by leaving a comment below.
My kids love these muffins for school lunch!
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